After reading the "mini-brisket" post today I'm going to Smoke a 12lb packer at 250/275 until it reaches 165/170 internal then pan+wrap in foil and finish in the oven at 220 till around 200 internal, then allow to rest down to 180 then back in the oven at 275 for 15 minute to set the bark.I need to make a guess as to how many hours in the oven at 225 to bring internal temp to 200 from 165?I figure 5/6 hours of oak smoke but how long in the oven to finish, plus 2/3 to rest..Got this feed the family on time thing stressing me out...

I would LIKE to smoke the entire time at 225 but I don't want to TAKE the time to do it low and slow, so second best (or I hope first best maybe) is hot and fast for as long a I want to sit outside tending fire followed by low and slow in the kitchen oven to increase the probability of tenderness.

The brisket will be tender when done if you go hot and fast the whole cook it is done every day. I actually prefer hot and fast on lesser cuts as it helps retain what little moisture they have. Going low and slow on selects almost always yields dry flats.

It's a choice packer with decent marbling..I've never cooked one other than at 275/325 and want to see what the low and slow fuss is all about, minus the extra 4 hours of fire tending that is..but finishing in the oven at 275 will shorten the cook time and allow plenty of rest and cool down time...Whatever I end up deciding, it's going into the oven at 170 internal, I'm almost out of dry oak mini-splits and am completely out of the desire to nursemaid the fire all day.

Sold one and kept one, still have a pellet pooper and a Kamado plus a Large and three mini-webbers for grilling burgers and steaks.One clue you may have missed is that I'm going to burn oak not charcoal.

Seems to me you can cook until tender and let rest.... 30 minutes before food time do your "set the bark" thing.

I typically smoke/cook the night before and finish in the oven overnight - takes about another 8-10 hours in the oven cooking pretty low - 215*-225* At least I know it's ready for lunch if needed... or whenever. Briskets hold very well.

if I do cook a brisket or butt i always pull it at the stall (160°) and move it to the roaster in the oven, or my electric roaster to finish at 275°I still use brown paper grocery bags to put them in when i move them to the oven or roasterthe brown paper bags breath even better than butcher's paper

It has been a while but "we" just can do justice to that large of a piece of meat in our present situation. HOWEVER, F.W.I.W. Chasdev, I have finished them in a Reynolds Oven Bag following the instructions and was very satisfied with the results.

Chasdev wrote:One clue you may have missed is that I'm going to burn oak not charcoal.

I didn't miss that part that is why I asked. I just thought you were cooking on the Kamado now I was not aware you had two offsets.

I find that brisket on the Kamado is inferior (to my tastes anyway) to brisket smoked on burning oak..it's not bad or inedible but this summer as I ran through the brisket I cooked last spring (on the now sold-off stickburner) to brisket I cooked on the Kamado, the stickburner's resulting flavor is way better.The Kamado is fantastic for porkbutt and raw beef sausages plus allows me to cook in the "Africa hot" Austin summer without frying myself outdoors.Next up is turkey on a "rocket" in the pellet spitter, and sometime this fall/winter I'm shooting for a 24 hour cook at the lowest temp I can run in the spitter to see if I can reach maximum meat falling off the bone status on pork butt.Looking forward to tending oak fire for a few hours now that it's cool outside, who knows, if I slurp enough liquid joy, I may just smoke till done and forget the whole oven thing..